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Categories:
butter flour salt onion celery garlic green pepper Vegetable Or Chicken Broth tomato sauce shrimp chicken ready-to-eat
Viewed: 83 - Published at: 9 years agoIngredients
- 2 Tablespoons Butter
- 2 teaspoons Almond Flour
- 1 pinch Salt
- 1 cup Onion, Chopped
- 1 cup Celery, Chopped
- 1 teaspoon Garlic, Minced
- 1 cup Green Pepper, Chopped
- 1 cup Vegetable Or Chicken Broth
- 15 ounces, fluid Canned Tomato Sauce
- 2 cups Raw Shrimp, Shelled
- 1 cup Chicken, Cooked And Chopped
- 1 cup Ready-to-Eat Crab Meat
Method
- Start by melting the butter in a saucepan in a hot pan.
- Once melted, add the almond flour and salt to form a roux.
- Keep stirring until the almond flour roux turns a caramel colour.
- Add the chopped onion, celery , garlic and green pepper to the roux and cook until the onion is translucent and soft.
- Add the broth and tomato sauce and combine.
- Next add the shelled shrimp to the liquid (I didnt shell mine because I prefer it that way).
- Cook for 3-4 minutes until the shrimp turns pink in colour.
- Mix the chicken and crab meat into the liquid.
- Reduce the temperature to a low simmer to allow the meat to heat through.
- Serve immediately with white rice (non-Paleo) or cauliflower rice (Paleo).
